Carrot and Pineapple Muffins 12/16/2018

 
  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
                        -----Topping----- 
     1/2  cup           butter 
   3      tablespoons   sour cream 
   2      cups          powdered sugar 
     1/2  teaspoon      vanilla 
                        -----Muffin  ----- 
   2      cups          all purpose flour 
   1      cup           sugar 
   2      teaspoons     baking powder 
     1/2  teaspoon      ground cinnamon 
     1/2  teaspoon      ground ginger 
     1/2  cup           shredded carrots 
     1/2  cup           raisins 
     1/2  cup           chopped walnuts 
   8      ounces        crushed pineapple with juice 
   2      large         eggs 
     1/2  cup           melted butter 
   1      teaspoon      vanilla 
                        grated carrot for garnish 

1. Preheat the oven to 375. 

2. In a small bowl, combine the butter, sour cream, powdered sugar, and 
vanilla; mix well; set aside. 

3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and 
ginger.  Stir in the carrots, raisins, and walnuts.  In a small bowl, 
combine the undrained pineapple, eggs, butter, and vanilla.  Stir s mixture 
into dry ingredients until just blended.  Fill greased miniature Bundt forms 
3/4 full.  Bake for 15 to 20 minutes or until a toothpick inserted in the 
middle comes out clean.  Let cool 3 minutes inverted on a wire rack.  Remove 
from the tins.  Place the muffins inverted on a cookie sheet.  Drizzle the 
topping over the muffins and sprinkle with grated carrots in the center.  
Serve warm or cool.